Barley and Roasted Butternut Squash Risotto

Risotto is traditionally made by stirring small amounts of broth into rice throughout the cook time to get the chewy texture. This recipe uses barley instead of rice; it stays nice and chewy and so tender. It was a favorite in our test kitchens!...MORE+LESS-

Steps

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1

Heat oven to 450°F. Spray rectangular pan, 15x10x1-inch, with cooking spray. Place squash in pan. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with salt; toss to coat. Spread in single layer in pan. Bake about 20 minutes, stirring after 10 minutes, until squash is tender when pierced with fork.

2

Meanwhile, in 1 1/2-quart saucepan, heat broth, water and thyme over medium-high heat just to simmering. Keep liquid at a simmer while preparing risotto.

3

In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil about 3 minutes or until onion starts to soften. Stir in wine and bay leaves; cook until liquid is almost completely evaporated. Stir in barley. Cook and stir 3 to 4 minutes or until barley is toasted.

4

Stir in 1 cup hot broth mixture; reduce temperature to medium. Cook uncovered, stirring frequently, until broth is absorbed; repeat with 3 more cups broth, adding 1 cup at a time. Stir in remaining 1 cup broth (discard thyme sprigs). Cook, stirring frequently, until almost all liquid is absorbed; discard bay leaves. Remove from heat; fold in roasted squash. Cover and let stand about 5 minutes or until barley is just tender and liquid is absorbed. Fold in arugula. Sprinkle with cheese and pepper. Serve immediately.

Expert Tips

If you cannot find ready-to-use fresh butternut squash, feel free to use fresh, and cube it yourself.

Arugula is an aromatic salad green with a peppery mustard flavor that kicks up the flavor in this earthy risotto. Baby spinach leaves can be substituted.